Kampong Chicken

This is probably better known as "ma you ji". The first time I had
this dish was in Pulua Ubin where it was called "kampong chicken", and
for me the name just stuck. I love spring onions, so I use a lot of it. It's
important that the chicken is well sealed (i.e. no raw meat exposed) before
adding water, or the meat might become stringy while simmering.